From the time I was little, my favorite cake to make and have on my own birthday was Red Velvet, a southern tradition! If you've never had it before, I highly recommend, the flavors are terrific and the deep red color of the cake is a showstopper! Here is a photo I've shared before of me decorating one in the late 70's. (Much like William's cake aesthetic, I didn't leave an inch undecorated!)
Today's card is inspired by this terrific, sentimental dessert using the Stately Flowers 3 magnolias on Gina K Pure Luxury Lipstick Red and White. Flowers are stamped in Memento Rhubarb Stalk and dies are Spellbinders Fleur de Lis Rectangles, and Petite Classic (Large and Small) and Scallop Oval Nestabilities. Let your dies make it fancy, no need to color today! :) The big creamy magnolia petals here remind me of peaks of frosting and layered tags a pretty serving tray! The cake itself really is this deep beautiful red...
Following is the recipe my mom and I use for red velvet cake. The cake is extremely moist and great paired with this shortening based whipped frosting. In January I made a red velvet cake for my brother's birthday (on request), for once bypassing that tried and trued recipe, instead trying out one from Buddy Valastro's Carlo's Bakery (ooh, yikes, would the gamble pay off?) While there were good things about the finished cake (which by the way was harder to make, but it got moister over the next few days instead of drier and the buttercream was VERY good, two pluses), Buddy, we love ya, but I really wished I had stuck with the cake from my childhood, nothing compares "to Mom's"!
1/2 C shortening
1 1/2 C sugar
2 T cocoa
2 (1 oz) bottles red food coloring
1 C buttermilk
2 1/4 C flour
1 T vanilla
1 T vinegar
1 t salt
1 t baking soda
Preheat oven to 350 degrees. Cream shortening, eggs and sugar. Make a paste of the cocoa and red food coloring. Add to creamed mix. Add alternately buttermilk and flour, beginning and ending with flour until mixed. Mix vanilla, vinegar, salt and baking soda separately, then fold into batter. (Note: mixing less time the cake will be fluffier, mixing longer the cake will be denser, but very moist either way) Pour into 2 9" greased cake pans. Bake 24-30 minutes.
3 T flour
1 C milk
1 C powdered sugar
1 t vanilla
1 C shortening (part margarine)
Cook flour and milk on stove til thick; cool. Cream sugar, vanilla and shortening until light. Add cooled paste and beat until peaks form. Spread on cake.
PS Annalize said last week...
I would like monochrome or any 2 colour ideas with your stamps (no colouring ;) CAS and QAE (Quick and Easy :)! Did not get the feeds but saw on FB. Your enthusiasm is contagious ;) Thanks!
So here it is: two colors/monochhromatic red and white, no coloring! :) Have a great day!